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The Perfect, Traditional Pot Roast

This is a classic, traditional pot roast. It's easy to make, but the flavors are deep and rich. This is not the dish you make when you want to show your friends and family what a good cook you are. This is the dish you make when you want to show your friends and family that you love them.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6


  • 3 lb Chuck roast
  • 12 red new potatoes
  • 3 leafy celery stalks chopped
  • 2 large carrots peeled and quartered into 2-3in lengths
  • 1 white onion diced
  • 2 cloves of garlic chopped
  • 2 sprigs of fresh rosemary
  • 1 tsp dried fennel seed
  • 1 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 quart beef stock
  • 1/4 cup balsamic vinegar
  • 2 Tbsp tomato paste
  • 2 Tbsp cooking oil
  • kosher salt & black pepper


  • Preheat the oven to 300. Heat a medium-sized cast iron pot (one that has a lid) over medium heat on the stove.
  • Sprinkle the roast generously with salt and pepper. Add the cooking oil to the heated pot and sear the meat on all sides. Remove from the roast from the pot and set aside and reduce the heat to medium-low.
  • Add the onions, fennel, oregano, thyme, and garlic to the pot and sauté for about 5 minutes.
  • Add the beef stock, vinegar and tomato paste to the pot. Bring to a simmer and cook for another 5 minutes.
  • Using an immersion blender, blend the liquid until smooth and silky.
  • Add the chopped celery to the liquid. Then add the roast, carrots, fresh rosemary, and potatoes.
  • Cover with a lid and place in the 300 degree oven for 5 hours, until the meat is fork tender and falls apart.